This is one of our new favorite sandwiches, and so simple to make. I found it in The America's Test Kitchen Family Cookbook (I love this cookbook), although as always we made a few changes. There are four ingredients to this sandwich:
- Fresh Mozzarella
- Roasted Red Peppers
- Focaccia Bread
Bryson and I didn't have any focaccia bread so we used sourdough bread instead. We also only had shredded mozzarella cheese which, although a little messy, worked just fine. And our final change was that we grilled the sandwiches, which brought out all the flavors of the peppers, cheese and pesto, plus just gave it an extra kick.
Here is how we assembled them:
- Spread pesto on the bread
- Layer with a few Roasted Red Peppers
- Sprinkle with Cheese
- Spread pesto on the other piece of bread and place that (pesto side down) on the rest of the sandwich
Butter one side and put that side down on either a heated grill or in a heated pan. Once that side is finished, butter the top side and carefully flip the sandwich over.
We paired our sandwich with a bag of frozen vegetables that we sprinkled with Italian seasoning and baked in the oven.